Sweet Strawberry Chocolate Tart
- 2-1/4 cups strawberries (some halved, some left whole)
- 1 bar HU Simple Dark Chocolate Bar
Crust
- 1-1/3 cup all-purpose gluten-free flour
- 3 Tbsp. cacao powder
- 1/4 tsp. Redmond Real Salt Ancient Kosher Sea Salt
- 1/4 cup maple syrup
- 1/2 cup coconut sugar
- 1/4 cup vegan butter
- 2 Tbsp. Nutiva Organic Buttery Coconut Oil
- 1/2 tsp. Vnlla Extract Co. Madagascar Vanilla
- 1 egg yolk
- 2 tsp. ice water
Filling
- 1 cup coconut cream
- 1/2 cup plant-based milk
- 10 oz. dark chocolate
- 2 Tbsp. coconut sugar
- 2 Tbsp. maple syrup
- 1/4 tsp. sea salt
- 2 large eggs (room temperature)
- Preheat oven to 375 degrees F. Grease tart pan with butter.
- In mixing bowl, mix together crust ingredients until well combined and dough forms. (Note: Use hands if needed.)
- Evenly press dough into pan, taking time and care to mold it into a crust as perfectly as possible. Bake 15 minutes, after which point, turn oven down to 325 degrees F. (Note: Crust is not meant to be finished in this step and will be baked again.)
- In saucepan over medium-low heat, heat coconut cream and milk until slightly simmering.
- Add chocolate and stir until melted and smooth. Add coconut sugar, maple syrup and sea salt and whisk until well incorporated. Whisk in eggs until filling is completely smooth.
- Pour filling into tart shell and bake at 325 degrees F for 15 to 20 minutes until filling is set. (Note: If any bubbles or cracks form on surface, take out immediately as these indicate that tart is beginning to be over-baked.)
- Arrange strawberries on top to finish.
- In double boiler or saucepan, melt chocolate bar and drizzle over top of tart. (Note: Tart is best served at room temperature on day it is made.)
Get the ingredients to make this sweet recipe for yourself or your sweetie.
